Dry-brined bird: This 20-pound turkey was rubbed with salt and placed in a refrigerator for two days before being roasted. The dry-brine technique creates a golden-brown skin and juicy, flavorful meat.
Dry-brined bird: This 20-pound turkey was rubbed with salt and placed in a refrigerator for two days before being roasted. The dry-brine technique creates a golden-brown skin and juicy, flavorful meat. Roberto Rodriguez St. Louis Post-Dispatch/TNS
Dry-brined bird: This 20-pound turkey was rubbed with salt and placed in a refrigerator for two days before being roasted. The dry-brine technique creates a golden-brown skin and juicy, flavorful meat. Roberto Rodriguez St. Louis Post-Dispatch/TNS

Recipes

November 19, 2014 11:54 AM

Thanksgiving: An A-to-Z guide

Suggested for you

  Comments  

Videos

Entertainment Videos